Want some deliciously herby stuffed mushrooms? Of course you do! Just stuff them with pesto, parmesan and breadcrumbs before sending them off to bake in the oven. Pesto. Er, presto.
Mushrooms
24 medium large mushrooms, trimmed and wiped clean
melted butter for brushing caps
Filling
3 tablespoons butter
2 tablespoons finely minced onions
1 clove garlic, finely minced
3/4 cup pesto
1/4 cup fine fresh breadcrumbs
freshly grated Parmesan cheese
Remove stems from mushroom caps. Brush caps with melted butter and set aside. Finely mince mushroom stems.
In a skillet, melt butter and saute the minced stems with the onion and garlic to soften. Combine mixture with the pesto and breadcrumbs, mixing well.
Mound the filling into the reserved mushroom caps and sprinkle with the grated cheese. Arrange the filled caps, touching, in a shallow baking dish.
Bake in a preheated 400 degrees F oven for 10 to 15 minutes until tender and lightly browned. Serve at once.
heathdave
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